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Today we are sharing a recipe from a friend, Rita Barry, of FWA Southwest Florida Writers Group which is part of Florida Writers. Rita has a book coming out soon so we’ll certainly hear more about Rita and her delightful recipes.

DESSERT BLUEBERRY CUPS (serves 4)

14 ozs (2 cups) Greek Yogurt
10 ozs (2-1/2 cups) blueberries
2 tsp granulated sugar
1 tsp confectioners sugar
2 tbl water

On low heat, cook the blueberries, granulated sugar and water for 2-3 minutes until the fruit starts to soften.

Increase the heat for 2 minutes to dry off any excess water. The sauce will thickened.

Remove from the heat and leave to cool.

Gently whip the Greek yogurt and confectioners sugar until smooth. Place in four individual dessert dishes.

Pour two tablespoons of the fr
uit sauce over each yogurt dish and serve cold.


This dish is reminiscent of those warm days I spent sailing in the Greek Islands where the dockside was filled with small, busy tavernas. Greek yogurt is often served for breakfast and as a dessert. My recipe uses blueberries instead of honey as I love the health benefits, color and taste they provide. Greek yogurt is very creamy and for all of you who are health conscious, it is also available in low-fat and zero-fat versions.

The recipe is easy to make and looks beautiful. It is refreshing after a rich meal or as a tasty last minute offering for surprise guests.

Tip: Any soft fruit can be used instead of blueberries. For a special feel, a teaspoon of Cointreau liqueur can be added to the yogurt before topping with the fruit sauce.

Brenda C. Hill
International Food Wine & Travel Writers Association
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